Corn & Chickpea Fiesta Salad

5 from 7 votes

Corn & Chickpea Fiesta Salad

This corn and chickpea salad is the ultimate summer recipe. This healthy garbanzo bean salad packed with cucumber, tomato and peppers, and tossed in a fresh cilantro lime dressing for a light, yet satisfying meal, or side dish.

Prep Time20

Total Time20

Course: Salads

Cuisine: American

Keyword: chickpea salad, corn salad fiesta, dressing for chickpea salad, easy chickpea salad, fiesta corn salad, fiesta salad, fiesta salads, garbanzo bean salad, garbanzo bean salad recipe, garbanzo beans in salad, garbanzo salad

Servings: servings

Calories: 127kcal

Author: Melissa Belanger

Ingredients

For the chickpea salad:

2 1/2 cups corn kernels
2 15- ounce cans garbanzo beans drained and rinsed
3 cups quartered grape tomatoes (about 1 pound)
1 green bell pepper diced
1/2 red onion finely diced (about 1/4 cup)
1 English cucumber chopped

For the cilantro lime dressing:

1/3 cup extra virgin olive oil
1/4 cup chopped fresh cilantro
1/4 cup lime juice 4 tablespoons
1 clove garlic minced
1 teaspoon coarse salt
1/2 teaspoon pepper

Instructions

Make your dressing. In a medium bowl (or in a large glass measuring cup), whisk together the dressing ingredients. Store in an airtight container until ready to use.
Mix your salad. Combine your salad ingredients in a large mixing bowl. Pour the dressing over the salad ingredients and stir until everything is mixed well.
Chill the salad. Refrigerate until serving or at least for a half an hour to let the flavors blend and adjust seasoning with salt & pepper, to taste, before serving.

Nutrition